Ayam Panggang

Spicy Grilled Chicken

When I tire of the usual roast chicken seasoned with rosemary, thyme, garlic and lemon juice,
I resort to a spicy grilled version that gives me more zest than the common roast chicken
usually does. It is good enough to eat with plain white rice, some cucumber and tomato
slices. Also, because I cook indoors, this dish can be as easily broiled as it is grilled.

makes 4 to 6 servings

1 whole chicken, cut into
8 to 10 pieces

2.5 cm or 1 inch galangal (lengkuas),
skinned and julienned

2.5 cm or 1 inch turmeric (kunyit),
skinned and julienned

2 stalks lemon grass (seray), upper
stalks and outer layers removed,
sliced thinly

8 to 10 red chillies

20 shallots, peeled and quartered

2 heads garlic, peeled

½ cup oil

1¾ cups coconut milk, reserve
coconut cream

1 tablespoon tamarind (assam),
soaked in ½ cup hot water

Salt

Sugar

1.   Rinse the chicken pieces and pat dry.

2.   Grind the galangal, turmeric, lemon grass, red chillies,
shallots and garlic into a fine spice paste.

3.   Heat a Dutch oven and add the oil. When the oil is
glistening, gently fry the spice paste over low heat until
fragrant, being careful not to burn the spice paste. Add the
chicken pieces. Pour in the coconut milk, reserving the top
layer of coconut cream for use later. Turn up the heat and
bring to a boil. Strain the tamarind liquid and pour into the
pot. Lower heat to a simmer. Season with salt and sugar.

4.   When the chicken is tender, transfer the pieces to a
baking tray (if broiling) or to a heated grill. Reserve the
gravy. Grill until the pieces are golden brown. Transfer
chicken to a serving platter and pour the gravy over or
serve on the side.

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